Portobello & Peach Burger for Designsponge

When Design*Sponge – one of the coolest design blogs on the web – asked if we would like to do a recipe for them, we were quick to say yes. So a few weeks ago we went out to our country house and made one of our favorite summer dinners, Portobello Burgers. We always eat them with mashed avocado and some kind of salsa, instead of the old ketchup and cheese combo. They are very easy to make and taste so incredible fresh. For this recipe we added grilled peaches instead of making a salsa.

Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry. Cut the peaches in halves and remove the pits.

Making the sweet potato fries: Preheat the oven to 350°F. Cut the sweet potatoes in 1-inch thick, 5-inch long sticks. Put them on a parchment-covered baking sheet. Drizzle olive oil, salt and thyme over them and put in the oven. The fries need around 30 minutes before they are ready, but you need to stir after 15 minutes.

Making the marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade. When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time.

Making the guacamole: Chop avocados, tomatoes and parsley roughly. Add them to a small bowl with mashed garlic. Squeeze lemon juice over it, and mash everything with a fork. It’s okay if it stays a little chunky.

Assembling the burger: Slice the buns in halves. Let them get some color on the grill. When done, place a big dollop of guacamole on the bottom bun, and add pea sprouts, tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!

What a mouth-watering and beautiful report! I love your portobello and peach combo and topping it off with a creamy guacamole.
My daughter Vera also loves kalamata olives and could probably eat up a whole jar given the chance…

Now this, my friends, is a burger with gusto. It’s not pretending to be a hamburger; it’s a sandwich in it’s own right. It’s got charisma. It’s also got peaches … which has inspired me to get grilling this week!

Congratulations on the invitation to do a guest post! These look delicious. I’m not always a fan of portobello burgers because they’re one of the things everyone tries to throw at the token vegetarian, but I’ll definitely have to try this way of eating them.

Congrats on the story- glad to see the word is out on one of my fave blogs! And that “burger” looks absolutely delectable – it’s definitely on my summer bbq agenda! (once the heat wave in Paris ends, hope you’re keeping cool where you are! :)

This looks amazing & simply delicious. Might try it out myself as I’m currently reducing my meat consumption, although it’s really, really difficult in a land such as France where meat is basically staple food.
Elsa is beautiful and I have no doubt she will grow to become one heck of a foodie, you are blessed to have such a daughter.

Beautiful pictures! I love the picnic setting. This burger is a definite alternative to the meat and cheese bore and the potobello mushrooms look super juicy. Congratulations to the Designsponge feature! Good Stuff!

We’re having a family reunion with all of Christian’s family. I want to make this for everyone, it looks amazing and we have 25lbs of local peaches from the co-op to use. Congrats on being featured on Design*Sponge.

The most amazing and easiest burger to make! I ate them last night it was so delicious I will make them again for my party this weekend. Great app btw, i like it when designs meet with functions. Thanks so much for sharing your innovative ideas!

I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

I would like to invite you to share this post (and other posts :-) ) on a new photo based recipe sharing site that launched this month. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

I’ve never tasted a portobello burger before I made this, but it definitely won’t be the last time I make them! I followed the recipe closely, changing only the guacamole. I am allergic to avocado, so I used mashed peas instead. I assumed that each avocado would give one cup of mashed flesh. The pea guacamole fit well with the burgers, so I recommend it to anyone with a similar problem. I also don’t have a grill, so I broiled the peaches and mushroom caps for the given time. If you have a rack that you can broil, I suggest using that. The juice from the peaches can make the mushroom a little wet. The texture was fine, but it was very messy to eat. Use thick, drier bread if you can to avoid this problem. I put all of the marinade ingredients together six hours before I used it to allow the flavors to mingle. Don’t use regular onions instead of the spring! The brightness is a must.

Such an AWESOME dinner tonight thanks to you guys! What a great combo! Thanks so much for putting this great vegan burger together! We will 100% make this again over the summer. DELISH!!!! Can’t wait for more recipes to come!

I made this recipe last night for dinner on my Big Green Egg. My wife was a little leery when I told her I was making a mushroom and peach burger, but it turned out fantastic!!! Thanks for the recipe, I can’t wait go through your site and see what else I can grill up!

Ohmyword!!! I made these tonight and they were divine! I’ve got your book and your app and am steadily working my way through your recipes. Yumm! I think my family and friends are getting a bit fed up with me raving on about all the amazingly deliciously healthy recipes I am trying out (although they seem quite happy when I try them out on them….)
THANKYOU!